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    Home » Recipes » Pasta

    2 Ingredient Healthy Homemade Vegan Pasta Dough

    Publish Date Aug 29, 2021 · Updated: May 1, 2022 by Yasmin

    Jump to Recipe Print Recipe
    VG

    A healthy, quick and easy Homemade Vegan Pasta Dough, that's secretly packed with lots of plant protein. It looks and tastes just like regular pasta, but with extra goodness.

    We try and make fresh pasta whenever we can and enjoy using it in all of our recipes. It goes really well with our Wild Garlic Pesto, fantastically in our Coconut Curry Pasta and is delicious with our Mushroom & Lentil Bolognese.

    Ovehead image of a smooth ball of homemade vegan pasta dough on a grey background with extra flour dusted on top.
    Smooth Pasta Dough prior to being rolled.

    I've followed other homemade vegan pasta dough recipes before, but none of them offered much nutritional value on their own.
    My son enjoys pasta as much as the next toddler. And at the moment he's asking for 'Luca pasta'. By this he means pasta from the Disney movie Luca in which they have what looks like plain pasta with basil. I've managed to convince him that they're eating peas so that's one hurdle overcome. The other aspect is that I didn't want him eating a load of plain pasta and it not giving much value to his body. So after a search online and a kitchen experiment, Steve and I successfully made a tasty Vegan Pasta Dough using only two ingredients - Silken Tofu and 00 Flour.

    Jump to:
    • Ingredients
    • How to Make it
    • Storage
    • Recipe tip
    • FAQ's
    • Pasta Recipe Ideas
    • Recipe
    • Comments

    Ingredients

    Overhead photo of the homemade vegan pasta ingredients.
    Pasta Dough Ingredients.
    • Silken Tofu - Using Tofu means that you give yourself and the kids a healthy serving of complete plant Protein (which means it contains all 9 essential amino acids), Calcium, Iron and other essential micronutrients such as Vitamin's C and K. For more comprehensive information on the nutritional benefits and content of Tofu, I as always, recommend taking a look at NutritionFacts.org.
      Silken Tofu is widely available in supermarkets, health food stores and independent Asian food stores.
    • '00' Flour - This is very finely ground flour and is used most typically in Homemade Pasta doughs. It's also sometimes also used for making pizza dough. You should be able to find this in most supermarkets.

    Equipment

    • Mixing Bowl
    • Wooden Spoon
    • Sharp Knife
    • Rolling Pin
    • Cling film/plastic wrap
    • Small blender or food processor
    • Pasta Machine (optional)
    • Pasta drying rack (optional)
    • Colander or tongs (for draining, once cooked)

    A Pasta Machine will make your life easier when it comes to making any homemade pasta, and they can be relatively inexpensive. We use an Atlas 150 Pasta and haven't had any issues with this, plus it's affordable & has a variety of attachments you can buy as extras.

    How to Make it

    Making the Pasta Dough

    Side by side photos of the tofu before and after blending.
    Silken Tofu before and after blending.

    Steps 1 & 2: Place the Silken Tofu in to a small blender or food processor and blend until smooth.

    Side by side photos of the flour in a glass bowl, left side shows flour after being poured in, and right side shows a well in the centre of the flour.
    Making a well in the centre of the flour.

    Steps 3 & 4: In a large mixing bowl, add the flour and make a well in the centre.

    Side by side photos of the tofu being added to the flour and being folded in with a wooden spoon.
    Folding in the blended silken tofu.

    Steps 5 & 6: Using a spatula or spoon, scoop out the blended Tofu in to the centre well in the Flour and begin to fold the mixture together.

    Side by side photos of the dough forming as the flour and tofu are being mixed together.
    Kneading the Flour and Tofu together.

    Step 7: Continue to fold the mixture until it starts to form a ball.

    Step 8: Then use your hands to knead the dough together.

    Stages of the ball of pasta dough being kneaded together using hands.
    Forming a ball of pasta dough.

    Steps 9 & 10: Continue combining the dough in the bowl with your hand until all the flour and tofu is combined, as pictured above.

    Side by side photos of the ball of pasta dough before and after kneading on a floured surface.
    Kneading the dough until smooth.

    Steps 11 & 12: Remove the dough from the bowl and transfer to a lightly dusted surface. Knead for 5 minutes or until you have a smooth dough (right). Wrap the Dough in cling film and chill in the fridge for a minimum of 30 minutes. During this time the moisture from the Tofu will be absorbed by the flour and the gluten strands will relax, giving a strong, pliable, roll-able dough. 

    Rolling the Dough

    Side by side photos of the kneaded homemade pasta dough being cut in to quarters.
    Cutting the dough in to 4 pieces.

    Steps 13 & 14: Divide the dough in to 4 and roll out each quarter separately. Store any unused pasta dough in the fridge, tightly wrapped in cling film (biodegradable options are easily found online with a quick Google).

    Side by side photos of a quarter of the pasta dough being rolled out using a rolling pin.
    The kids can get involved with helping to roll out the Pasta Dough before running through your pasta machine.

    Steps 16 & 17: Rub over some flour on each side of the rolled out dough. (You may need to do this a few times during the rolling process).
    Using a rolling pin, roll out the dough to approximately 15mm or about ½ an inch thick.

    Photo of our 3 year old rolling the pasta dough through a pasta machine, next to a photo of the rolled Homemade vegan pasta dough dusted with extra flour.
    Rolling the pasta dough through the pasta machine.

    Step 17: If using a Pasta Machine, run your Pasta Dough through using one setting at a time, starting on the thickest. We start at setting No.1 and make our way to No.5, which is approximately 1.5mm in thickness. Check your Pasta Machine information booklet for information on thickness settings, ours is numbered from 1-9, number 1 being the thickest setting.

    Step 20: Transfer to a lightly floured surface to stop the thinly rolled dough from sticking.

    If you're rolling and/or cutting your pasta by hand, there is a very useful website called recipetips.com that I've come across to help you be able to cut whichever shape you need with ease.

    Cutting your Homemade Vegan Pasta to size

    Side by side photos of the pasta dough being cut in to lengths and then being put through the pasta machine to make fettucine width ribbons.
    Cutting the Pasta to length and desired width. (Fettucine in this case)

    Step 19: Cut your rolled pasta in to lengths that are the length you want your pasta to be. Pictured above the pasta is cut to approximately 30cm/11inches. (I use a strand that's already been cut to then cut each subsequent length of pasta to ensure they're all the same length).

    Step 20: Then using the pasta cutting attachment on your pasta machine (we used the Fettucine attachment for ours) Roll through the 30cm sheets, one at a time, gathering the cut pasta from the underside of the machine after each sheet has gone through and placing it on the rack, as shown below. Repeat this process until all of the

    TIP: Be sure to lightly dust your sheets of pasta prior to taking them through the machine or they may stick.

    Side by side photos of the finished fettucine pasta ribbons, right hand side photo shows the pasta drying on a pasta rack.
    Hanging the fresh Pasta prior to cooking.

    Steps 21 & 22: Hang the cut strands of pasta on a pasta drying rack until you're ready to cook it all. NB: If you don't have a drying rack, you can place the cut pasta gently on a floured surface.

    Storage

    To store any pasta dough, tightly wrap it in cling film (biodegradable & compostable options are available online), and store in the fridge for up to 2 days. Alternatively you can freeze it for up to 4 months. If freezing, allow to completely defrost prior to use.

    Recipe tip

    Make sure to lightly flour your Pasta Dough at every stage. This helps prevent your pasta from sticking to surfaces, and itself. The last thing you want to happen is your pasta strands sticking together after all that work.
    I like to grab a small pinch at a time, sprinkle it over the pasta, then softly smooth the flour over the surface of the Pasta Dough with my fingers.

    FAQ's

    Does pasta dough need to rest?

    Yes pasta dough does need to rest after kneading to allow the flour to fully hydrate and the gluten to relax.

    Can pasta dough rest over night?

    Yes it's fine to rest pasta dough over night, just make sure that it is completely wrapped in cling film (plastic wrap), so that no air can get to it. If any air does get to the pasta dough then it will dry out very quickly in any exposed areas.

    Can pasta dough rest for too long?

    No, within reason. As long as your pasta dough is completely wrapped in cling film (plastic wrap) it can be kept in the fridge for up to 2 days before being used.

    What happens if you don't rest pasta dough?

    It is important rest it for the reasons already given. If you don't then it will be far too elastic to work with as the gluten won't have relaxed.

    Pasta Recipe Ideas

    Here are a few of our Delicious Pasta Recipes that you might like to try.

    Recipe

    Image of the vegan pasta, cut in to fettucine ribbons, hanging out on a pasta drying rack.

    Healthy Homemade Vegan Pasta Dough

    A simple 2 Ingredient Vegan Pasta Dough
    5 from 1 vote
    Print Pin Rate
    Course: Main
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 4 minutes
    Chill Time: 30 minutes
    Total Time: 49 minutes
    Servings: 4
    Calories: 273kcal
    Author: Yasmin

    Equipment

    • Mixing Bowl
    • Wooden Spoon
    • Sharp Knife
    • Rolling Pin
    • Cling film/plastic wrap
    • Colander or tongs
    • Small blender or food processor
    • Pasta Machine (optional)
    • Pasta drying rack (optional)

    Ingredients

    Metric - US Customary
    • 1 pack Silken Tofu (approximately 12oz)
    • 250 g 00 Flour

    Instructions

    Making the Dough

    • Place the Silken Tofu in to a small blender or food processor and blend until smooth.
      1 pack Silken Tofu
      Side by side photos of the tofu before and after blending.
    • Measure out your flour and pour in to a mixing bowl, then make a well in the centre of the dough.
      250 g 00 Flour
      Side by side photos of the flour in a glass bowl, left side shows flour after being poured in, and right side shows a well in the centre of the flour.
    • Pour the blended Silken Tofu in to the centre of the Flour. You will need to use a spoon or spatula for this.
      Side by side photos of the tofu being added to the flour and being folded in with a wooden spoon.
    • Using your wooden spoon begin folding the Silken Tofu and Flour together until it starts to form a ball. Then use your hands to knead the dough together. Continue kneading the dough until all the flour and tofu is combined.
      Side by side photos of the dough forming as the flour and tofu are being mixed together.
    • Remove the dough from the bowl and transfer to a lightly dusted surface. Knead for 5 minutes or until you have a smooth dough.
      Side by side photos of the ball of pasta dough before and after kneading on a floured surface.
    • Wrap the Dough in cling film and chill in the fridge for a minimum of 30 minutes.

    Rolling the Dough

    • Remove from the fridge and cut your dough in to 4 sections.
      Side by side photos of the kneaded homemade pasta dough being cut in to quarters.
    • Lightly dust each section with flour and roll to about 1inch thickness using your rolling pin.
      Side by side photos of a quarter of the pasta dough being rolled out using a rolling pin.
    • Dust with Flour again, then begin rolling through the Pasta Machine, starting on the thickest setting.
      Photo of our 3 year old rolling the pasta dough through a pasta machine, next to a photo of the rolled Homemade vegan pasta dough dusted with extra flour.
    • Keep moving through your settings until you reach your desired thickness. We stop at setting No. 5 which is 1.5mm thick. Refer to your instruction booklet for thickness settings specific to your equipment.
    • IF YOU'RE NOT USING A PASTA MACHINE: Continue using your rolling pin to get a thin sheet of pasta approximately 1.5-2mm thick. Cut your pasta to length using a sharp knife. Gently fold over each sheet a few times and cut the rolled up pasta sheet in to strips. Unravel the pasta strands and hang to dry as per the instructions below

    Cutting your Pasta to size

    • Once rolled, dust again with flour. Then cut your sheet in to roughly 30cm/11inch lengths.
    • Attach your chosen Pasta attachment to the machine. Then roll each length of the sheet of Pasta through.
      Side by side photos of the pasta dough being cut in to lengths and then being put through the pasta machine to make fettucine width ribbons.
    • Hang your cut Pasta strands on a Pasta drying rack. Alternatively dust the Pasta again with flour and gently place on a floured surface until ready to cook.
      Side by side photos of the finished fettucine pasta ribbons, right hand side photo shows the pasta drying on a pasta rack.

    Cook- (To serve with a sauce or pesto of your choice)

    • Bring a pan of water to the boil.
    • Place your pasta strands in the boiled water and cook for 3-4 minutes or until they begin to float to the top of the water.
    • Using a colander or a pair of tongs, remove the pasta from the water and transfer to a bowl or pan with your chosen sauce. Reserving some of the pasta water to be used later. (see tip in the notes section below)

    Notes

    Tip: After pasta has cooked, reserve a cup of pasta water before you drain the pasta. Reserved pasta water contains essential starch that can be used later to adjust the consistency of your sauce - it helps make your sauces silky & smooth.
    Once you've transferred your pasta to the sauce, add in a quarter cup of your pasta water at a time and stir to combine until you've reached your desired consistency. 

    Nutrition

    Calories: 273kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 81mg | Fiber: 2g | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 4mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 2mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 11mg | Copper: 1mg | Folate: 137µg | Iron: 4mg | Manganese: 1mg | Magnesium: 17mg | Phosphorus: 81mg | Selenium: 25µg | Zinc: 2mg
    Did you make this recipe?Let us know what you thought of it in the comment section below. We'd love to hear from you!

    More Pasta

    • A photo looking down from above of a grey bowl filled with penne pesto pasta.
      Penne Pesto Pasta with Sun-dried Tomatoes
    • Lentil and Mushroom Bolognese
    • Over head photograph of a plate of curry pasta, Sprinkled with vegan parmesan.
      Simple Curry Pasta
    • Cheesy cashew sauce being poured over cooked pasta in a black casserole dish, before baking.
      Vegan Baked Mac and Cheese

    Reader Interactions

    Comments

    1. Missy

      September 29, 2021 at 11:26 am

      5 stars
      Love this variation for the fact that it has all the added goodness of the tofu. The kids really enjoyed making it too.

      Reply
      • Yasmin

        April 04, 2022 at 3:40 pm

        We feel the same way about this one Missy. We're glad that your children enjoyed getting involved in making it too. 😊

        Reply

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